Shanghai is just as other cities has its proud tasty. Shanghai dish can be divided into “Benbang Cai” and “Haipai Cai”. Benbang Cai is the most original local food, while Haipai Cai is the local food after the combination and improving of other flavors. Shanghai food pay attention to keep the original sapor and always take fish and shrimps as cuisine material. Classic and decent local food is introduced as follows.

Boiled Chicken
Boiled Chicken was originated from folk restaurant in Qing Dynasty. It is cooked with no seasonings and chopped at the eating time so Boiled Chicken called “Bai Zhan Ji-白斩鸡” in Chinese. The chicken is specially and locally bred in in Pudong area named “San Huang Ji” (a kind of chook with maize skin, yellow claw and maize rostra). In fact boiled chicken is a cold dish dipped with prepared flavorings. As soon as people mentioned about Boiled Chicken they will think of Xiaoshaoxing Restaurant as it is the most famous one for that food.

Qingyu Shuaishui
Qingyu is black carp in English and Shuaishui means the tail of the black carp. Qingyu Shuaishui is made by tail of black carp and featured for the fresh and tender taste is rich in protein, microelement of Se and iodine. Main ingredients for it are refined lard, sugar, shallot, rice wine, ginger, starch and balm. It is not tasty but also has the function of conditioning and preventing cancer. Qingyu Shuaishui is often at the table of lunch and supper.

Duck Stuffed with“Eight-treasures”
In Chinese it is called “Ba Bao Ya-八宝鸭” and the major material are duck and sticky rice. Lots of auxiliary materials are needed such as pea, ham, shrimp meat, dried scallop, winter bamboo shoot, chest nut, chicken, shiitake mushroom and chicken gizzard. Its seasonings are sauce, shallot, ginger, monosodium glutamate, granulated sugar and cooking wine. It can strengthen spleen and stimulate the appetite; why not have a try!?

Crab Banquet
With the blowing of fall wind fat crabs are active and people will be excessive excited when autumn comes because it is the best time for crab banquet. These ingredients and condiments are used for the cooking like shrimp meat, chicken bree, caraway, juice of ginger and shallot, source, salt, sugar, source, pepper and processed lard. Wangbaohe Restaurant is the most famous one in Shanghai for its crab banquet. Mum Crab Banquet is one of the specialties and the cooked crabs are shaped like mums with whiteness color.

Stewed Black Sea Cucumber with Shrimp
Sea pumpkin possesses abundance of nutrition and cooked with shrimp can improve fresh taste. Dexingguan is the first restaurant to cook trepang together with shrimp and was topped for this dish. The sea cucumber is first deep fried and then boiled and braised with shrimp. Besides it has been praised in <> by some foreign guest from American

Zao Bo Tou
Zao Bo Tou is pig harslet cooked in earthen bowl. Zao Bo Tou is cooked by pig harslet, pettitoes, winter mushroom, winter bamboo root, bean card and several seasonings. It is a good dish with strong fragrance for spring and winter. Mellow bittern takes a great important role in cooking Zao Bo Tou as the mellow fragrance is the biggest feature of it.

Ba Bao La Jiang (Eight Treasures in Hot Sauce)
Bao Bao La Jiang was cooked by 8 main materials from meat, vegetable and fruit including green soy, bamboo root, diced pork, carrot, cucumber, peanut, bean curd and shrimp meat. Cooking tips: always deep fry peanuts over moderate heat; after adding peanuts to cool oil stirs them with a spatula constantly till they are light golden brown; then fry peanut with other materials. With so many materials it is colorful and taste savory and spicy.

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